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Wednesday, July 11, 2012

A Gluten free Lifestyle should be for EVERYONE

Hello readers it has been a while since I have done any blogging well I'm back and it is time to educate allergy sufferers again. This is one of my older post's but it is time to bring the topic up again because to many people do not understand a gluten free diet.

I hope that everyone learns this week of what a gluten free diet truly is and how for the majority of humans how a gluten free diet will change your health for the better. I'm positive that those of you who are not gluten free will start thinking of making some changes especially if you are over the age of 30.

Unless you're shopping at stores like Trader Joe's or Whole Foods
— grocery stores that indicate which products are gluten-free — it can
be difficult to figure out what is and isn't free of gluten, not to
mention, time consuming! Here are some tips to make gluten-free shopping
a bit easier.
Become a label reader! This is the most important tip, which is why it's
number one

For anyone with celiac disease
— or an allergy, intolerance, or sensitivity to gluten — the six-letter
word "gluten" most likely has a prominent place in their daily
conversations. I try my hardest not to be that annoying friend who
grills the waiter about every item on the menu. But gluten is no
laughing matter, especially if your body can't process it and you are
trying to adhere to a gluten-freediet — which is why you need to be
armed with the right information before dining out or even going to the
grocery store.

A protein found in wheat, rye and barley,
gluten is usually the main ingredient in grain-based products like
breads and pastries since it allows flour to rise. When I first went
gluten-free, my rule of thumb was this: the doughier the item, the more
harmful it is for me. The usual suspects include bread, crackers,
cookies, biscuits, breaded meat, croutons, pasta, pizza crust, noodles,
muffins, noodles, and cake.

Here's a list of foods that I would have never expected to contain
gluten. Do keep in mind that some companies offer gluten-free variations
of some of these items. Always make sure to read ingredient labels
thoroughly. But it's all about arming yourself with information, so
without further ado . . .

Twizzlers licorice

Malt vinegar

Pickles

Blue cheese

Couscous

Hot dogs

Gravy powders

Root beer

Cold-cut meats

Canned baked beans

Pudding

Boxed soups

Soy sauce

Farina

Dry mustard powder

Salad dressings

Tabbouleh

Lower end brands of chocolate

Communion wafers

Sausages

Curry powder

Beer

This list has quite a few surprises to it so it is very important to truly read labels on a consistent basis. Now time for today's allergy free recipe.

Egg-Free, Soy-Free, Dairy-Free Vegan Potato Salad

Traditional potato salad is loaded with
mayonnaise, which contains several big eight allergens. Try this
lighter, fresher version and enjoy potato salad that is allergen-free.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 10 servings

Ingredients:

1 1/2 pounds red-skinned or Yukon gold potatoes

3 Tablespoons fresh-squeezed lemon juice (about 2 lemons)

3 Tablespoons olive oil

1 teaspoon salt

1 clove garlic, minced

1 teaspoon paprika

1/2 teaspoon thyme

fresh ground pepper to taste

1 bunch fresh flat-leaf parsley, finely minced (about 1/2 cup)

Preparation:

Bring
water to boiling in a large stock pot. While you are waiting for the
water to boil, scrub potatoes and chop into roughly 1-inch cubes.
Whisk together lemon juice, salt, garlic, thyme, and pepper and set aside.
When potatoes are fork-tender, drain and rinse under cold water.
Dump into a large serving bowl and toss with the lemon-shallot mixture
and the parsley.
Serve immediately or chill for an hour to overnight to allow the flavors to mingle.
Serve cold or at room temperature.

Till next time on Life Around The Allergies and thank you all for reading my blog.